pounds Puff pastry dough
For the filling:
3/4 cup white wine
dozens little neck clams, scrubbed
2 dozens mussels, scrubbed, debearded
1 pound sea scallops
3 teaspoons virgin olive oil
2 medium onion,
peeled and chopped
3/4 teaspoon cumin
2 teaspoons dry oregano
teaspoon sweet paprika
salt and ground pepper to taste
cup wine in a pot. Add clams, cover and steam to open shell. Remove clam meat
from shells. Set aside. Discard shells. Add mussels to the cooking liquid.
Cover and steam until opened. Remove mussels from shells. Combine with clams.
Chop clams and mussels, and set aside.
Poach scallops in strained cooking
liquid for 3 to 5 min. Coarsely chop the scallops. Sauté onions in olive
oil until soft. Stir in spices and herbs. Cook for 2 minutes.
shellfish, 1/2 cup cooking liquid, and remaining wine. Season with salt and
pepper. Simmer for 10 minutes.
I thicken liquid with roux to make a sauce
and mix with seafood. Roll sheets puff pastry dough about 1/4 inch thick.
Cut into 6-inch round on floured surface. Place 2 teaspoons of filling in
center. Dampen edges with water and fold to enclose filling. Press edges to
seal. (may be frozen at this stage).
Heat 3/4-inch oil in skillet. Fry
empanadas in batches for 1-2 minutes. Drain on paper towels. Serve warm.